19th Hole Nectarines with Lemon Cream

  1. Pour brandy over nectarines and soak for about 30 minutes.
  2. For the lemon cream: Pour the milk and heavy cream into a heavy bottomed saucepot and add vanilla and lemon liqueur.
  3. Add half the sugar to the pot and bring to a simmer (just below a boil).
  4. In a small bowl whisk together the egg yolks and the rest of the sugar and temper it by adding a small amount of the heated milk mixture to the bowl while whisking constantly (known as a liaison).
  5. Now pour the liaison (egg mixture) into the milk pot, stirring constantly.
  6. You are only heating it.
  7. Do not boil.
  8. Do not cook.
  9. The idea of a liaison is to incorporate the eggs and avoid making them into scrambled eggs!
  10. You want the mixture to begin to thicken so it will coat the back of a spoon.
  11. Remove from heat and whisk in lemon zest, and allow to cool, then remove vanilla pod and discard, and refrigerate until chilled.
  12. Place nectarines cut side up in a pan and sprinkle with 1 tablespoon sugar.
  13. Spoon brandy around nectarines, cover and heat nectarines and brandy briefly.
  14. Then remove cover and spoon warmed brandy over nectarines.
  15. * Remove from the heat and ignite with a long match to flambe.
  16. Alternatively, you can grill the brandy soaked nectarines until they begin to caramelize.
  17. Allow nectarines to cool to room temperature.
  18. Place 2 nectarines on each serving dish, and top with lemon cream and blackberries.

brandy, nectarines, sugar, milk, heavy cream, vanilla, lemon liqueur, sugar, egg yolks, lemon zest, blackberries

Taken from www.foodnetwork.com/recipes/robert-irvine/19th-hole-nectarines-with-lemon-cream-recipe.html (may not work)

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